A part of me feels like Christmas time is cookie time. Or I should say, “sweet tooth” time. I mean there are sweets all over the place! You have fudges, cookies, cupcakes, popcorn balls, and a variety of other sweet treats that are too many to name. If you are a diabetic, I don’t know how you do it! But I love making sweet treats around the holidays. Cookies with some homemade hot chocolate, mmm…that’s the stuff!
You know what is funny, there are certain sweets that I am only in the mood for around certain times of the year. For instance, now I am a cookie person. Ordinarily, I am not. But there is something about the Christmas season that makes me think…COOKIES…COOKIES…COOKIES! I love all types of cookies: chocolate chip cookies, shortbread cookies, oatmeal cookies, no bake cookies, sugar cookies, and the list goes on. I especially love these Chocolate Chip Oatmeal Shortbread Cookies. They are a wonderful combination of chocolate chip, oatmeal and shortbread cookies all in one! I honestly think these are my favorite cookies to eat during the holiday season. So in the spirit of Christmas Cookies, here are some cookies I made last year that are definitely one of my top 3 cookies of all time. I hope that you enjoy them as much as I did.
Recipe adapted from Betty Crocker
Chocolate Chip Oatmeal Shortbread Cookies
Ingredients
- 1 c. butter, softened
- 1 c. powdered sugar
- 1 1/2 c. Gold Medal® all-purpose flour
- 1/2 tsp. baking soda
- 2 tsp. vanilla
- 1 c. quick-cooking oats
- 1 bag (12 oz) miniature semisweet chocolate chips
Instructions
- Preheat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
- Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
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